INDIAN SEAFOOD DISHES

 SEA FOOD DISHE

Malabar Fish Curry

Malabar fish curry or Kerala fish curry is a customary Indian dish beginning from Malabar, Kerala. The curry is ordinarily made with fish like diviner, ocean bass, tilapia, or sardines. Different fixings incorporate onions, tomatoes, hot bean stew peppers, bean stew powder, curry leaves, coriander, turmeric, garlic, fenugreek, tamarind, oil, and coconut milk.

The coconut milk gives the curry its rich richness, and it's seasoned with profound and hearty Indian flavors, for example, singed curry leaves and tamarind. The fish is added to the bubbling curry sauce and it's stewed until the fish is completely cooked. When done, this fish curry is normally served hot with a bowl of basmati rice or naan as an afterthought.

Nadan meen curry

Hailing from Kerala, this beach front Indian fish curry is made by stewing lumps of firm fish in an emphatically prepared sauce that is regularly injected with coconut milk and flavors, for example, mustard seeds, fenugreek seeds, and curry leaves. The curry is customarily ready in a mud pot called manchatti, and it gets its dazzling red tone and hotness from the utilization of Kashmiri red bean stew powder, while its unmistakable tartness comes from the expansion of kodampuli or Malabar tamarind.

Chingri Malai Curry

Chingri Malai curry is a customary Indian curry starting from the Bengal district. It's made with a base of coconut milk and prawns that are prepared with garam masala flavors and singed in ghee or mustard oil with onions, hot bean stew peppers, garlic-ginger glue, and turmeric.

Tandoori pomfret

Baked pomfret is a conventional Indian dish ready with pomfret, a fish that is well known in India's seaside areas like Maharashtra, Goa, and Chennai. The pomfret is washed, the inward organs are eliminated, and it's then, at that point, marinated in a mix of lemon juice, ginger-garlic glue, and salt.

Bombil Fry

Bombil fry is a conventional Indian dish starting from Maharashtra. It's ready with bombil or Bombay duck as the primary fixing - and notwithstanding the name, it's anything but a duck, yet a fish (lizardfish) that is found in the waters of Mumbai, henceforth the uncommon name.

During the hours of the British Raj, this fish was shipped with the mail (daak) from Mumbai, so the name Bombay duck stayed in its adulterated structure. For this dish, a new bombil fish is cleaned and marinated in lemon juice, turmeric powder, and salt.

Karimeen pollichathu

Karimeen pollichathu is a customary Indian fish dish starting from Kerala. It's made by wrapping marinated pearl fish (karimeen) in banana leaves, then, at that point, barbecuing it until done. The marinade comprises of turmeric, stew powder, pepper, lime juice, coconut oil, and salt.

Prawn Koliwada

Prawn Koliwada is a conventional Indian dish beginning from Punjabi workers who initially began selling it in a town called Koliwada in Mumbai. The principle star of the dish are singed prawns, and they're typically filled in as a canapé. What describes these prawns is their red shading coming from the red bean stew powder.

Anchovy 65

Anchovy 65 or Nethili 65 is a customary Indian dish starting from Tamil Nadu. The dish comprises of anchovies that are singed until crunchy. The anchovies are generally marinated in a blend of yogurt, lemon juice, bean stew powder, garam masala, dark pepper, turmeric, and rice flour before they're singed in hot oil.

Jhinga nisha

Jhinga nisha or jheenga dum nisha is a conventional fish dish starting from India. In spite of the fact that there are a couple of varieties, the dish is typically made with a blend of shrimps, ginger-garlic glue, yogurt, cheddar, hot bean stew peppers, lemon juice, sesame seeds, cinnamon, fenugreek, cloves, and white pepper.

Spicy Pickled Prawns

Jhinga nisha or jheenga dum nisha is a conventional fish dish starting from India. In spite of the fact that there are a couple of varieties, the dish is typically made with a blend of shrimps, ginger-garlic glue, yogurt, cheddar, hot bean stew peppers, lemon juice, sesame seeds, cinnamon, fenugreek, cloves, and white pepper.